Diminution of the Arsenic Level in Hijiki, Sargassum fusiforme(Harvey) Setchell, through Pre-cooking Treatment
Diminution of the Arsenic Level in Hijiki, Sargassum fusiforme(Harvey) Setchell, through Pre-cooking Treatment
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通过预煮处理降低羊栖菜、羊栖菜 (Harvey) Setchell 中的砷含量
DOI：
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发表时间：
2005
期刊：
影响因子：
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通讯作者：
Yoko Arikawa
中科院分区：
文献类型：
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作者：
Yohko Sugawa;M. Katayama;Yoko Arikawa
海草羊栖菜，即马尾藻（Sargassum fususiforme (Harvey) Setchell），是日本人传统上食用的食物。然而，有时在干Hijki中检测到相当高浓度的砷。因此，有必要找到一种预煮方法来降低其砷含量。在日本收获的干羊栖菜在室温下浸泡几个小时，其商业产品中的砷含量降低了50%以上。
The seaweed Hijiki, Sargassum fusiforme (Harvey) Setchell, has been traditionally eaten by Japanese. However, a rather high concentration of arsenic is sometimes detected in dried Hijki. Thus, it is necessary to find a pre-cooking process to diminish its arsenic level. The arsenic level in commercial products of dried Hijiki harvested in Japan was diminished more than 50 percent by soaking them in water for several hours at room temperature.